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Alan Alda's Che-cha

Yield: 5 Servings

Ingredients and directions for this recipe

14 Fresh Italian plum tomatoes
-- (good-sized)
2 Handfuls fresh basil leaves
-- chopped
1 Garlic clove; minced
1/3 lb Reduced-fat mozzarella
-- shredded
1 tb Olive oil
10 oz Fusilli (corkscrew) pasta
-- uncooked

[NAH Editor's note: We didn't boil or peel the tomatoes and it was
still delicious.]

DIRECTIONS: =========== Fill a pot with enough water to cover the
tomatoes. Bring to a boil and drop the tomatoes in. Remove them
after about 10 seconds, then peel and chop them.

Mix the tomatoes, basil, garlic, and cheese with the olive oil. Let
stand in a covered bowl at room temperature for at least 3 hours.
Cook the fusilli. Drain. Add the tomato sauce to the hot fusilli. Mix
well. Serve warm.

Per Serving: Calories: 332 Protein: 19 grams
: Carbs: 51 grams Sodium: 188 mg Fat:
7 grams (19% of calories)

*

See also:
Previous recipe Alamo Icing
Next recipe Alan Harding's Warm Country Salad W/ Roasted Garlic & Bee

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